Swedish Meatballs

By: Emily Gould  
"I'm a 'Svenska flicka' (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day 'Kottbullar' are very tasty."

Original Recipe Yield 14 servings 
Ingredients

1 2/3 cups evaporated milk
2/3 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon allspice
Dash pepper
1 pound ground round
2 teaspoons butter
2 beef bouillon cubes
1 cup boiling water
1/2 cup cold water
2 tablespoons all-purpose flour
1 tablespoon lemon juice

Directions

Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper.

Add meat; mix well, chill. 

Shape meat mixture into 1-in. balls. 

In large skillet, brown meatballs in butter. 

Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes. 

Meanwhile, blend together cold water and flour. 

Remove meatballs from skillet, skim fat from pan juices and reserve juices. 

Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. 

Return meatballs to skillet. Stir in lemon juice. 

Serve with cooked noodles that have been tossed with poppy seeds and butter.